Blueberry Applesauce Muffins with Crumble Topping

As I shared last week on The Riche Life, I'm so honored to serve as a digital ambassador for St. Jude Children's Research Hospital during Childhood Cancer Awareness Month!

When I found out that St. Jude has a cooking class for patients, I thought it would be fun to try one of their recipes on the show with #miniboss. I let her pick from a few options and she selected these delicious Blueberry Applesauce Muffins. We had so much fun making them and they are SO good!

As you'll see, the recipe calls for whole wheat flour, which adds more fiber, and applesauce, which replaces the oil. My husband is on a gluten-free diet, so we made a batch for him using gluten-free flour by Cup 4 Cup and they tasted great too.

We also made our own crumble to add on top of both batches, but it's strictly optional, especially if you want to cut back on sugar.

SERVINGS:  10

ACTIVE TIME:  10 min 

BAKING TIME: 15-20 min.

INGREDIENTS: 

• 1 ½ cups whole wheat pastry flour (or 50/50 mix of white and wheat)
• ¾ cup sugar
• ½ teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup unsweetened applesauce (homemade or store-bought)
• 1/3 cup unsweetened vanilla almond milk (or other milk preference)
• 1 egg
• 1 cup fresh blueberries

• ½ cup packed brown sugar
• ¼ teaspoon cinnamon
• 3 tablespoons flour
• 1 ½ tablespoons cold butter

DIRECTIONS:

1. Pre-heat oven to 400 degrees.

2. Combine flour, sugar, salt and baking powder in a large bowl. Mix well.

3. In a separate bowl, combine applesauce, almond milk and egg. Mix well.

4. Pour the wet ingredients into the flour mixture and mix to combine, but don't over mix.

5. Fold in blueberries.

6. Scoop muffin mix into muffin pan lined with cups. Fill until just about ¾ full if using crumble (see below); fill to the top, if not.

7. To make the crumble, add all ingredients to food processor except butter. Add pre-cut pieces one at a time and pulse until the mixer resembles coarse cornmeal. 

8. Top each muffin with a generous portion of crumble until fully covered.

9. Bake for 15-20 minutes.

10. Let cool for 5 minutes before serving.

*Recipe courtesy of St. Jude Children's Research Hospital/Nutriolicious Cooking Class

Hey Haute Mamas! I'm Riche Holmes Grant, a modern mom + mompreneur who designs smart + stylish products that make your mommy gig easier. 

When I'm not busy taking orders from my #miniboss, I'm contributing to MarthaStewart.com or in the kitchen whipping up delicious family-friendly creations in my BambiniWare Apronini.

Get my FREE book on How to Make the Best Food for Your Baby here!

I live in the Washington, DC area with my husband and daughter. Follow our adventures on Instagram via @BambiniWareLife!

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